Slow Cooker Turkey and Sweet Potato Chili

with avocados, tortilla chips and sour cream

This easy slow-cooker meal can be customized by adding more spice for the kick you want. As one of our favorite healthy and hearty chili recipes, this has made several past appearances in our meal plan, including most recently in January 2016.

Make

If slow cooking, heat up a skillet or saute pan over medium-high heat (if not slow cooking, heat up a Dutch oven). Add cooking oil and then garlic and onions with a dash of salt to heated oil. Saute until softened, ~3 minutes.

Fold in turkey and use a wooden spoon to break up into bits. Cook until brown, 5 to 7 minutes.

If slow cooking, transfer to slow cooker. Add in crushed tomatoes, cumin, paprika, chili powder, salt, chicken stock, and sweet potatoes and cook on low for 7 to 8 hours or high for 3 to 4 hours. (If not slow cooking, add all the same ingredients into the Dutch oven, cover, and bring to a boil. Then simmer uncovered for ~20 minutes.)

Once chili is done, season to taste with salt, pepper, any more of the spices, or dig into your condiments. Portion into bowls and let everyone top with cilantro, avocado and sour cream. Scoop with tortilla chips if using.

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Reviews

Ratings

Original
(142)

Gluten-free
(8)

Paleo
(21)

Vegetarian
(16)

64 reviews

So yummy and easier to make than I thought. I cooked everything in my instant pot (sauteed, then slow cooked). I didn't start this until late in the afternoon so I let it slow cook for one hour on high and then did a second saute until the potatoes were cooked through. I highly recommend adding the cilantro and sour cream (non dairy) on top.

Very good, but best of all - it's super easy to make. I used about 1.5 cups of crushed tomatoes and 2.5 cups of stock because the fluid cooked down quickly cooking on high for 4 hours. Pay attention to your liquid ratio though as this is better served thicker/heartier than thin.